Homemade Philly Cheesesteak

Course: Lunch / Sandwich

Cuisine: American

Prep Time: 15

Cook Time: 15

Resting time: 3

Total Time: 33

Servings:

Calories: 502kcal

Author: Kris Longwell

This Homemade Philly Cheesesteak is loaded with thinly sliced ribeye, sautéed onions, and melty white American cheese, all griddled to perfection and tucked into a soft hoagie roll. With just a few simple steps, you’ll master that classic Philly flavor and texture — juicy, cheesy, and absolutely irresistible.

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Equipment

Flat-iron griddle or large cast-iron skillet
2 spatulas 1 large one to help scoop up the sandwich off the griddle.

Ingredients

16 oz ribeye steak thinly sliced (see NOTES)
2 tablespoon vegetable oil divided
1 large onion chopped
salt and pepper
4 slices American white cheese see NOTES
2 soft hoagie buns

Instructions

If your steak is not already sliced, place the ribeye in the freezer for 30 to 45 minutes. It should become partially frozen. This makes slicing much easier. Use a sharp knife or a sturdy slicer to cut the meat into very thin slices. Set aside.
16 oz ribeye steak
Heat your griddle (or cast-iron skillet) to medium-high heat. Add a splash of oil and spread it around with a large spatula. Add the onions and sauté them until they are golden brown, about 5 to 7 minutes.
2 tablespoon vegetable oil, 1 large onion
Push the onions to the side of the griddle (not over heat), or remove them from the skillet. Add another splash of oil over the heated griddle and spread it around with the spatula. Add the thinly sliced meat and let it cook (unmoved) for about 30 seconds. Then, use two spatulas (or a spatula and a bench scraper) to gently shred the meat into bite-sized pieces. Continue cooking, spreading around, shredding, and flipping occasionally, until the meat is just no longer pink.
Sprinkle the meat with a couple of pinches of salt and pepper. Use your spatula to form two rows of the meat/onion mixture (about the length of your rolls).
salt and pepper
Place two slices of cheese over each mound of the meat. Let the cheese rest on the simmering meat for about 30 seconds. Now, use your spatula to cut the melty cheese into the meat mixture. Continue this for a short bit, until the cheese and meat are fully combined and the cheese has completely melted.
4 slices American white cheese
Place the opened roll directly over each pile of the cheesesteak mixture. Now, use your spatula to scoop the entire sandwich off the griddle, then flip it over onto your hand. Repeat with the other cheesesteak.
2 soft hoagie buns
For authentic texture, wrap the cheesesteaks in sandwich or butcher paper and let then let them rest/steam for 1 to 10 minutes. Then, serve at once!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Steak - This recipe calls for 16 oz of thinly sliced ribeye. That will make two Philly-style sandwiches loaded with steak. One cheesesteak could be split in half and serve two people. Or, just get smaller rolls and make four smaller cheesesteaks.
Cheese Options: Traditional Philly cheesesteaks are made with white American cheese, provolone, or Cheez Whiz — and each gives a slightly different flavor and texture.
- White American cheese melts smoothly and gives that classic creamy, savory bite.
- Provolone adds a mild, slightly nutty flavor and a beautiful stretch when melted.
- Cheez Whiz delivers the most authentic South Philly experience — rich, salty, and extra gooey.
When to Add the Cheese:
- For American or provolone, place the cheese directly on top of the hot beef and onions while still on the griddle. Cover briefly with a lid or inverted pan to help it melt before loading it into the roll.
- For Cheez Whiz, warm it separately and spoon or drizzle it over the sandwich after assembling — that’s how they do it in Philly!
Pro Tip: If you want the bread to have that signature soft, steamy texture, wrap the finished sandwich tightly in butcher or sandwich paper for a minute before serving.

Nutrition